Dominican Coffee: How to Drink Dominican Coffee and What Are Its Varieties?

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Dominican Republic: A Paradise Caressed by Caribbean Trade Winds

The Dominican Republic has earned the beautiful nickname "paradise caressed by Caribbean trade winds" because it is located on the eastern side of Hispaniola Island, the second-largest island in the Caribbean Sea (with Haiti Republic on the western side of the same island). It sits directly in the path of Atlantic trade winds. Although the entire country lies within the high-temperature, rainy "coffee belt" south of the Tropic of Cancer, benefiting from the regulation of trade winds, mountain temperatures can drop below freezing from December to February each year. Due to changes in temperature and humidity, the terroir and climate conditions are particularly favorable for coffee growth and ripening in high-altitude mountainous areas, resulting in naturally richer and more mellow coffee flavors.

The Evolution of Dominican Coffee

In earlier years, coffee produced in the Dominican Republic was often sold under the name of its capital, Santo Domingo. As the values of "specialty coffee" and "from seed to cup" became increasingly popular, various producing regions and estates in the Dominican Republic have strengthened their cultivation and processing techniques, each showing their unique characteristics. The government also established the Coffee Council (CODOCAFE) to manage and guide the coffee industry. Through multiple approaches including agricultural improvements, organic certification, quality control, and coffee farmer cooperatives, they continue to promote the country's economic development and environmental protection. Moreover, after significantly improving the living conditions of coffee farmers, with strong policy support, they have invested in natural resource protection, creating a virtuous cycle in the coffee industry.

Dominican Coffee Growing Regions

Most Dominican coffee growing regions are located around mining areas: the Northern Cordillera or Septentrional Mountains, the Central Cordillera (which includes Pico Duarte, the highest point in the Caribbean region at 10,415 feet or 3,175 meters above sea level), and the Neiba Sierra or Sierra de Neyba.

Dominican Coffee Cultivation

Dominican beans are large-sized, with high maturity and average moisture content. They offer excellent flavor balance, with a mild and smooth mouthfeel. The acidity is not as high as Panamanian coffee beans, but they possess a rich body...

Approximately 90% of Dominican coffee is of the Arabica variety. Introduced by Spaniards 265 years ago, cultivation began in rural nurseries, and to this day, this tradition of caring for the vulnerable continues, with ongoing programs in coffee-growing regions to help farmers escape poverty and improve coffee quality. Dominican Arabica organic coffee grows in high-altitude forest areas, alongside trees including native pines, inga, guava, and macadamia. This protects the coffee from direct sunlight and provides a warm growing environment for coffee trees, while simultaneously offering natural habitat for birds and other wildlife.

Brewing Recommendations

FrontStreet Coffee's Dominican coffee brewing recommendations:

V60/1:15/91°C/2 minutes

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse variety of beans, where you can find both famous and lesser-known beans, while also providing online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473